These healthy pumpkin oatmeal muffins are the ultimate fall baking recipe. They're light, fluffy, full of cozy flavours and they make the perfect nutritious breakfast, dessert or snack.
I know you might have heard this before, but these just might be one of my favourite recipes I've made in A WHILE. These gluten free pumpkin muffins are the perfect thing to make for a fall snack, an on-the-go breakfast or as part of a cozy brunch.
They are lightly sweetened, perfectly moist, filled with warm spices like cinnamon, ginger and nutmeg and they feel like biting into a cloud. I promise you will not be disappointed if you decide to make these but if you still aren't convinced, here are three reasons why you need these ASAP.
Healthy Pumpkin Oatmeal Muffins
Why This Recipe Is Dietitian Approved
- They're the perfect texture. Who would have guessed oatmeal could be used to make the best muffins ever? Using oats as the "flour" gives them a light, fluffy, and perfectly moist texture. Plus, they're naturally gluten free.
- They aren't overly sweet. A touch of honey adds just the right amount of sweetness without making them taste like a cupcake or spike your blood sugar.
- They're the perfect addition balanced breakfast. They're the perfect breakfast with the right balance. Each muffin is rich in fibre, vitamins, and minerals from oats and pumpkin. Pairing them with Greek yogurt adds extra protein for a satisfying start to your day.
Healthy Pumpkin Oatmeal Muffins Recipe
Ingredients
Oats. I personally typically make my own oat flour at home by just grounding up oats in my food processor or Vitamix blender. I love using oat flour because it's an expensive flour alternative perfect for those unable to eat gluten. Plus they are a heart-healthy whole grain packed with fibre. If you are using store bought oat flour you will need 1 and ¾ cups!
Pumpkin puree. You can either use canned pumpkin puree or make your own fresh pumpkin puree (I stick with canned out of convenience). Just make sure you choose pumpkin puree NOT pumpkin pie filling (one is pre-sweetened and spiced which is not what we want).
Spices. These pumpkin oatmeal muffins have ALL the cozy spices. Ground cinnamon, ginger, nutmeg and all spice come together to create the ultimate fall muffins. If you want to make these muffins even easier, substitute the spices with 2 teaspoon of pumpkin pie spice.
Honey. For a touch of natural sweetness, we use honey to create the best pumpkin muffins. Another option is to an equal amount of real maple syrup if you have some on hand!
Milk. Any milk will do! If you want to keep these dairy free, feel free to use an unsweetened unflavoured dairy free milk of choice.
Eggs. To hold everything together! I have not tested this recipe with flax eggs or any other egg substitute, however if you do please let me know how they turned out!
Coconut oil. I like using coconut oil in my baking, because it's a great dairy free alterative AND it adds a very subtle coconut flavour to baked goods which I love. If you wanted a substitute, butter or any other neutral tasting oil works great!
You can find the complete ingredient list with measurements in the recipe card below.
Instructions
- Preheat oven to 350F and line a muffin tin with liners. Make your oat flour by adding your oats to a high-powered blender or food processor and pulsing for 10 seconds until a fine powder or "flour" is formed.
- In a large bowl, whisk pumpkin, coconut oil, milk, honey, eggs and vanilla extract.
- In a small bowl, mix oat flour, baking powder, baking soda, spices and salt.
- Add dry ingredients to wet and stir until combined.
- Divide batter evenly between 10 muffin liners (about ¼ cup of batter in each). Fill the remaining 2 cavities with water. Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- To make your cream cheese frosting, whisk together cream cheese, vanilla extract, honey and yogurt until smooth.
- Once muffins are cooled, top with frosting!
Substitutions and Variations
To make gluten-free: these muffins are naturally gluten free- just make sure you are using certified gluten free oats/ oat flour like these ones https://amzn.to/4hiHIX5 or this one for an oat flour option https://amzn.to/47uAeNi
To make dairy-free: in the muffins themselves you can use dairy free milk. For the cream cheese topping I recommend using a dairy free milk and yogurt combination! Just make sure you are using a thicker yogurt if available to you.
To make nut-free: these muffins are naturally nut free!
Customize these with mix-ins of choice including walnuts or pumpkin seeds for some added healthy fats and a little crunch!
Equipment
- Muffin tin
- Mixing bowls
- High-powered blender (if making oat flour yourself)
Storage
You can store these healthy pumpkin oatmeal muffins in an airtight container in the fridge for up to 4 days frosted, without the frosting the muffins will stay fresh up to 5-6 days.
For longer storage I recommend wrapping the muffins individually with plastic wrap and freezing in a large ziploc bag. To defrost, place in the fridge overnight or microwave for 30 seconds. I would recommend storing WITHOUT the frosting for best results!
Top Tips for Success
You have two options for your oat flour! You can either make your own at home by blending an equal amount of whole oats into a fine flour-like powder or you can purchase store bought oat flour! If you are making your own I recommend blending for at least 5 minutes using a high powered blender to ensure your oat flour is not clumpy!
Frequently Asked Questions
Yes you can use gluten free 1:1 baking flour in place of the oat flour! I have not personally tested making these muffins using almond flour!
More cozy fall baking ideas
If you loved these healthy pumpkin oatmeal muffins you need to try some of my other fall favourite recipes:
- Chai Spiced Oatmeal Cookies
- Pumpkin Protein Muffins
- Salted Caramel Blondies
- Cinnamon Sugar Granola
- Easy Microwave Cinnamon Buns
- Air Fryer Apple Crumble
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Healthy Pumpkin Oatmeal Muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthy Pumpkin Oatmeal Muffins
Ingredients
- 2 cups oats (quick, minute or rolled all work) or 1 +¾ cups oat flour (gluten free if needed)
- 1 cup pumpkin puree
- 2 medium eggs
- ½ cup honey
- ¼ cup milk
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting (optional)
- ½ cup cream cheese softened
- 2-3 tablespoon plain yogurt
- 2 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line a muffin tin with liners.
- Make your oat flour by adding your oats to a high-powered blender or food processor and pulsing for 10 seconds until a fine powder or "flour" is formed. (skip this step if using store bought oat flour)
- In a large bowl, whisk pumpkin, coconut oil, milk, honey, eggs and vanilla extract.
- In a small bowl, mix oat flour, baking powder, baking soda, spices and salt.
- Add dry ingredients to wet and stir until combined.
- Divide batter evenly between 10 muffin liners (about ¼ cup of batter in each). Fill the remaining 2 cavities with water. Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- To make your cream cheese frosting, whisk together cream cheese, vanilla extract, honey and yogurt until smooth. Once muffins are cooled, top with frosting and sprinkle with pumpkin seeds!
Notes
- the nutrition information DOES include the icing ingredients as well!
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